Name: Chewy Butterfinger Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour (spooned & leveled); 3/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup (8 Tbsp; 113g) salted butter, softened to room temperature; 1 large egg, at room temperature; 8 fun sized Butterfinger candy bars, chopped

Jump to Recipe· 4.3 from 9 reviews

I am so excited to share this Chewy Butterfinger Cookies Recipe with you because these cookies are hands-down one of my favorite treats to bake and enjoy. I love how the chewy texture perfectly complements the crunchy, peanut buttery Butterfinger pieces folded right into the dough. This recipe is straightforward, uses simple ingredients, and produces a batch of cookies that are impossibly delicious — perfect for any time you crave something sweet and comforting.

Why You’ll Love This Chewy Butterfinger Cookies Recipe

What really gets me every time with this Chewy Butterfinger Cookies Recipe is that perfect balance of textures and flavors. The cookies are soft and chewy, with just the right amount of chewiness that keeps you coming back for more. Then you have those chunks of Butterfinger candy bars that add a delightful crunch and bursts of peanut buttery sweetness. It’s like the best of both worlds — chewy cookie base meets crispy candy pieces. I find that this combination makes these cookies stand out from any other cookie recipe I’ve tried.

Aside from the fantastic flavor, I love how easy these are to make. You don’t need any fancy ingredients or complicated steps, which makes this recipe perfect for busy weeknights or last-minute gatherings. I’ve served these at everything from casual family dinners to holiday parties, and they always disappear fast. The simplicity combined with the wow-factor taste is what makes me come back to this recipe time and again.

Ingredients You’ll Need

The image shows several clear glass bowls and small containers arranged on a white marbled surface. The largest bowl near the top center contains a fine white powder. Below it and to the left is another bowl filled with white granulated sugar, and to the right of that is a bowl with crushed orange and brown candy pieces. To the right of the candy bowl is a metal measuring spoon filled with smooth peanut butter that has a small indent in the middle. Near the bottom left, there is a stick of cream-colored butter, and below it, a white egg. Two small clear glass bowls near the bottom center hold a dark brown liquid and white powdered substance respectively. Scattered around these bowls are multiple yellow candy wrappers and some broken candy pieces. A woman's hand is not visible in the frame. Photo taken with an iphone --ar 4:5 --v 7

Getting these cookies just right depends on a handful of simple yet essential ingredients. Each one plays a key role in crafting the delightful texture and flavor that I love so much.

All-purpose flour: The base that gives the cookies structure while keeping them tender and chewy.
Baking soda: Helps the cookies rise just enough to stay soft but not cakey.
Salt: Enhances the sweetness and balances the overall flavor beautifully.
Granulated sugar: Adds sweetness and helps create that chewy texture I’m obsessed with.
Salted butter: Softened to room temperature for easy mixing; it brings richness and moisture to the dough.
Large egg: Binds everything together while adding a bit of softness.
Fun-sized Butterfinger bars: Chopped into chunks for those irresistible pockets of peanut butter crunch in every bite.

Directions

Step 1: Preheat your oven to 350°F (177°C). This ensures that the cookies bake evenly and develop a lovely golden color on the edges while staying chewy inside.

Step 2: In a small bowl, whisk together the flour, baking soda, and salt. This dry mix will be the foundation of your cookie dough and needs to be evenly combined to avoid any uneven rising.

Step 3: Using an electric mixer, beat the granulated sugar and softened butter together until the mixture is creamy and smooth. This usually takes about 2-3 minutes and is key to getting a light, chewy cookie.

Step 4: Add in the egg and continue beating until just combined. Don’t overmix here — you want everything incorporated but not too aerated.

Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring by hand until just combined. This will create a very thick cookie dough that’s perfect for dropping onto baking sheets.

Step 6: Gently fold in the chopped Butterfinger pieces by hand. Make sure the candy chunks are well distributed so every cookie gets a satisfying crunch.

Step 7: Drop slightly rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart. The dough won’t spread much, so you can place them a bit closer than usual.

Step 8: Bake for 10-12 minutes, or until the edges are lightly browned but the centers still look soft. This bake time is the sweet spot for chewy cookies.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I love this step because it lets the cookies set perfectly without losing their chewy texture.

Servings and Timing

This batch makes about 30 delicious Chewy Butterfinger Cookies, perfect for sharing or saving for snacking over a few days. The prep time is around 15 minutes, making it super quick to whip up the dough. Bake time sits comfortably at 10-12 minutes, and with cooling, you’re looking at a total of about 45 minutes from start to finish. There’s minimal resting time needed, just a brief cool-down after baking to lock in the chewy goodness.

How to Serve This Chewy Butterfinger Cookies Recipe

A white plate full of small round cookies that are light golden brown with a slightly cracked surface, showing chewy texture inside. The cookies are stacked and overlapping, with some placed on top of others, and around the plate are pieces of broken chocolate bars with a smooth dark brown surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these cookies, I love keeping it simple so the rich flavors really shine. They’re fantastic fresh out of the oven when they’re still warm and just slightly soft in the center. I often serve them alongside a cold glass of milk or a cup of coffee to balance the sweetness. For a special occasion, I like arranging them on a pretty platter with a dusting of powdered sugar or even a drizzle of melted dark chocolate for an extra touch of indulgence.

If I’m bringing these cookies to a party, I’ll sometimes add a small bowl of whipped cream or vanilla ice cream on the side, turning these chewy delights into a fun dessert experience. They are perfect for holiday cookie exchanges or weekend gatherings where finger foods are a must. I’ve also paired them with creamy hot chocolate for chilly evenings, which is always a crowd-pleaser.

Presentation-wise, I recommend serving them at room temperature so the Butterfinger pieces maintain their crunch while the cookie itself remains chewy. Portion-wise, one or two will satisfy most sweet tooth cravings, but honestly, once you try one, you’ll want a few more!

Variations

I absolutely love experimenting with this Chewy Butterfinger Cookies Recipe to suit different tastes and dietary needs. For example, if you prefer a gluten-free option, swapping the all-purpose flour for a gluten-free blend works beautifully without sacrificing texture. Just be sure your blend contains xanthan gum for stability.

If you want to make it vegan, I recommend using a dairy-free butter substitute and a flax egg in place of the large egg, and you’ll still get great chewiness. For a flavor twist, you can try mixing in other candy bars, like chopped Snickers or Reese’s Pieces, to switch things up while keeping that peanut buttery vibe going strong.

For a different cooking method, I’ve even tried baking these cookies as bars in a square pan for a chewy cookie bar style treat. The bake time changes slightly (around 22-25 minutes), but the result is just as tasty and perfect for cutting into squares for serving.

Storage and Reheating

Storing Leftovers

I keep any leftover Chewy Butterfinger Cookies in an airtight container at room temperature, where they stay fresh for up to one week. I prefer glass or BPA-free plastic containers to maintain their texture and keep moisture out. If your kitchen is warm or humid, popping the container into the fridge can help extend freshness, but I always recommend letting the cookies come back to room temperature before enjoying.

Freezing

This recipe freezes wonderfully! You can freeze the baked cookies in an airtight container or freezer bag for up to three months. For even easier prep next time, I often freeze unbaked cookie dough balls as well — just place them on a tray until solid, then transfer to a freezer-safe bag. When you’re ready to bake, there’s no need to thaw. Just bake the frozen dough balls for an extra minute or two until golden and chewy.

Reheating

When it comes time to reheat, I like to warm the cookies gently in a preheated oven at 300°F for about 5 minutes, which revives the chewiness and softens any hardened edges. Avoid microwaving as it can make the texture gummy or overly soft. If microwaving is your only option, do it in short bursts of 10 seconds and enjoy immediately.

FAQs

Can I use dark or milk chocolate instead of Butterfingers?

Absolutely! Chocolate chunks or chips work well, though you’ll lose the unique peanut butter crunch that Butterfinger pieces provide. If you want a similar texture, try mixing in chopped candy bars with nuts for that extra crunch.

How do I keep these cookies chewy and not hard?

The key is careful baking and not overbaking the cookies. Remove them from the oven as soon as the edges are lightly browned but the centers still look soft. Also, letting them cool on the baking sheet for a few minutes allows them to set perfectly chewy.

Can I make the dough ahead of time?

Yes! The dough keeps well refrigerated for up to 3 days. Just cover it tightly with plastic wrap. You can also freeze the dough balls as mentioned, which makes for a quick bake-anytime treat.

Are these cookies nut-free?

While Butterfinger candy bars contain peanuts, the recipe itself doesn’t call for nuts. So if you’re avoiding nuts entirely, this recipe wouldn’t be safe, but you can substitute the candy bars with nut-free chocolate chips.

What’s the best way to chop Butterfinger bars for these cookies?

I recommend using a sharp knife to chop the fun-sized bars into small but noticeable chunks. This way, each cookie gets several pieces — enough to deliver that satisfying crunch without overwhelming the dough.

Conclusion

I hope you feel as excited as I do to try this Chewy Butterfinger Cookies Recipe. It’s truly one of those special treats that feels homemade with little effort and delivers big moments of joy with every bite. Whether you’re baking for your family, hosting friends, or just treating yourself, these cookies are a guaranteed crowd-pleaser. Happy baking and enjoy every chewy, crunchy bite!